250gm Dried Tamarind
5x5gm of Dried Bonito flakes(Chicken or Fish Stock would do)
2cm Grated Fresh Ginger
1 Diced Onion
3 Garlic Cloves
3 x Kaffir Lime Leaves
1 x Shredded 2 x Whole
2 Tbs Malaysian Curry Powder(I like Ayam Brand)
Chilli powdered or fresh to your taste
1 Bunch Coriander
1 cup Dried Whole Red Lentils
400 lite Coconut Cream
2 x Capsicum any colour
2 x Lemon Grass Stalks
400gm Diced Tinned Tomato
2 x Tbs Fish Sauce
2 x Tbs Lime Juice
2 x Tbs Brown or Coconut Sugar
In a saucepan add Tamarind and enough water to cover it, about double the quantity and bring to the boil, reduce heat and simmer till it starts to breakdown
Soak the dried Bonito flakes in 1/2 litre of water for 5-10 min
Whilst preparing the Tamarind and the Stock make the paste
In a processor add Chopped Onion, Garlic, Coriander Roots, Grated Ginger, Candlenuts, Chilli, Curry Powder, 1 Finely sliced Kafir Lime Leaf (central vein removed) and blitz till it becomes a paste
Add Lentils to a large pot and add enough oil to coat and cook them off for a few minutes
Add the paste to the pot and cook for a few more minutes.
Add the strained liquid from the bonito flakes or add in whatever stock you’ve chosen to use.
Place a sieve in the pot and strain off the Tamarind poor boiling water through and keep squishing the Pulp through the sieve until you think you’ve got as much through as you can, (it takes some doing), discard the pulp. (You can buy Tamarind paste already prepared but I’ve no idea what it’s like as I’ve never used it)
Add the tin of coconut, make sure there is enough liquid to make it soupy even after the lentils have cooked.
Add the other 2 Lime Leaves, bruised Lemon Grass Stalks and Capsicum to the pot and simmer till lentils are soft and then add the Tinned Tomatoes in and bring back to the boil for a minute or 2.
Finally add in the Fish Sauce, Lime, Sugar and Coriander leaves, stir through and serve
Lovely as a soup or as a sauce over Chicken or Fish with Basmati Rice
Copyright JKranz 2019